In a blender, combine 1 cup of packed fresh cilantro, 1-2 jalapeños, ½ cup of mayonnaise, ¼ cup of Cotija cheese, 2 minced garlic cloves, 2 tablespoons of fresh lime juice, 1 tablespoon of olive oil, ½ teaspoon of fine salt, and ¼ teaspoon of black pepper. Blend until mostly smooth, adjusting seasoning to taste. Transfer to a bowl, cover, and refrigerate.

Slice 2 pounds of boneless, skinless chicken breasts horizontally into thinner cutlets. Coat each cutlet with olive oil and season generously with cumin, paprika, garlic powder, salt, and pepper. Preheat a grill pan over medium-high heat, add the chicken, and cook for 5–7 minutes on each side until cooked through. Allow to rest for 5 minutes.

In a medium saucepan, combine 1 ½ cups of rice, 2 ½ cups of water or chicken broth, 1 tablespoon of butter, and ½ teaspoon of salt. Bring to a boil, reduce to low, cover, and simmer for 15–20 minutes. After cooking, let it sit covered for 10 minutes, then fluff and mix in ½ cup of finely chopped cilantro and 2 tablespoons of lime juice.

To serve, spoon cilantro-lime rice onto plates, lay sliced chicken atop, and drizzle with Aji Verde sauce. Garnish with cilantro leaves.